Salmon cakes on a tight schedule

Well, some of you have been emailing and asking why I haven't updated our blog lately. The short answer is I simply haven't had time. Additionally, I haven't been cooking much, because we haven't had time. (As you read this, I'm getting ready for work while I type!)

Just thought I would post a quick note about last night.

I sat down with my husband on Tuesday night, clipped coupons and made our list for the grocery store. I also did a couple of meal-planned ideas; one of which was salmon cakes from Food Network Magazine. (I'll post the recipe later tonight, or on my lunch break!)

So, I got off work promptly at 4:30, came home and immediately started cooking. (I was also making hashbrown casserole).

It was a hit! Robert LOVED it! Especially the chopped mango and veggie salad. :) Now, Robert is not a fan of tartar sauce....not even curried like I made it. I did also add a bit of ginger and brown sugar to the chopped salad. Mmm!

We are moving! :)

Don't worry; it's not far! It's even closer to my new work, if that was even possible! :)

We are going to be moving into my grandparent's home. Since they are both in Heaven, and the house is paid for, the family has decided that Robert and I will rent for now, and help keep up the property until it's time to sell. At that point, we may decide to look into a rent-to-own, or even just to buy it, but that's a bit down the road.

We are moving the last week of June, so let us know if you want to help! It's only about 2.5 miles from our apartment to the house.

Also, I have no pictures - yet. But it is a 3-bedroom 2 full bathroom rambler, about 325 sq. feet more than what we have now, with a 2-car garage and fenced yard. Did I mention it's new construction? :)

God provides. My uncle (Boppa) approached us last weekend about it. Our lease is up on June 30th. Robert's birthday is the 4th of July. (Which makes me a Yankee Doodle Sweetheart!)

Anyway, I wanted to post so everyone knew. We're so thrilled!

Five-Spice Pineapple Carrot Cupcakes with Ginger Cream Cheese frosting

Yep, this is how we do it at the Crombie house! :)

I started off my new job today in a crazy situation. (Power out for an hour made for training to be a daunting task). But it seems to be a better place by far than where I was at.

Well, I decided I was going to finally bake those delicious cupcakes I saw on Spice & Easy, my favorite new show!

Let me tell you, my (messy) house smells amazing.

I would have to say that $7.59 for the crystallized ginger this recipe calls for was ridiculous-sounding to me at the store. (You can totally tell in this picture how much I chopped off of my hair!)

But making our own was a big hassle. However, we now have ingredients for home-made ginger ale AND the crystallized ginger, so nothing goes to waste. I thought that was a decent compromise for an hour at the stove/ oven.

Well, this frosting is just fabulous! There are 2 tsp. of ground ginger in it, and I still don't think that's enough. But, to each his own. 

I highly recommend using silicone cupcake holders for baking this dish - it worked marvelously well! 

Here's the recipe for the Cupcakes & frosting: 

Five Spice Pineapple Carrot Cupcakes with Ginger Cream Cheese Frosting

And the link for the crystallized ginger:

Crystallized Ginger

And last but not least, homemade ginger ale:

Ginger Ale